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NYT Cooking: This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators. It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian. If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan peppercorns. (If you like really spicy fo...

Mapo Ragù

mapo ragu - This is my simple, everyday take on a dish developed at Momofuku Ssam Bar

NYT Cooking: Hearty stews needn't be meat-laden. Case in point: this rich, vibrantly-spiced vegan stew of eggplant, tomatoes, zucchini and peanut butter that is seasoned with North African spices like cumin, coriander, turmeric and cayenne. Fresh ginger and jalapeño add a little kick.

Spicy Peanut Stew With Ginger and Tomato

Spicy Peanut Stew: vibrantly-spiced vegan stew of eggplant, tomatoes, zucchini and peanut butter that is seasoned with North African spices like cumin, coriander, turmeric and cayenne. Fresh ginger and jalapeño add a little kick.

NYT Cooking: This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken.<br/><br/>You will probably need to do a little shopping to make thi...

David Tanis’s Persian Jeweled Rice

This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits In Iran, it is typically served at weddings or other celebrations Great platters of it appear at banquets

Classic Dishes You Should Master (If You Haven't Already) is a group of recipes collected by NYT Cooking.

Classic Dishes You Should Master (If You Haven’t Already)

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens Many people answered with one word:

For a vegetarian pot-sticker, cabbage can dominate, complemented by chopped shiitakes, minced tofu, minced celery and carrots, chives or a combination. Wrap, seal and cook. (Photo: Craig Lee for The New York Times)

Fast Pot-Stickers

NYT Cooking: What can make pot-stickers a minimalist dish? One approach is called takeout and is already quite common. The alternative is using the wrappers now sold in just about every supermarket. Start with those, and a filling of…

Empress Chicken - Easy sweet and savory chicken stir fry ready in only 20 minutes from start to finish. We love this as a take to work lunch! Chicken, Easy, Chinese, Recipe | pickledplum.com

Empress Chicken

Empress Chicken - Easy sweet and savory chicken stir fry ready in only 20 minutes from start to finish. We love this as a take to work lunch!

NYT Cooking: This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France. Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom —%2...

Daniel Boulud’s Chicken Tagine

Daniel Boulud’s Chicken Tagine recipe: This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York - NYT Cooking

NYT Cooking: This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.

Spicy Sichuan Noodles

spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.

This recipe, from the chef Yotam Ottolenghi, is richly spiced and flavorful, a dish that would pair with almost any grilled or roasted meat. Try it sometime with a Sunday roast chicken and a pile of greens, a comforting spread as the weekend slides away. (Photo:  Carol Sachs for The New York Times)

Baked Rice

Chef Yotam Ottolenghi's richly Spiced Rice dish pairs with almost any Grilled or Roasted Meat. Try it sometime with a Sunday roast chicken and a pile of greens, a comforting spread as the weekend slides away.

NYT Cooking: Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering ...

Slow-Cooker Butter Chicken

Slow Cooker Butter Chicken NYT Cooking: Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook:

Such AMAZING flavors in these tacos! No wonder they're sweeping the West Coast!

Korean Bulgogi Kimchi Tacos - Asian Fusion at its Finest - Bulgogi Beef topped with Kimchi, creamy Aioli and tucked into a Tortilla

NYT Cooking: Here, Thanksgiving leftovers head East. This fast-assembled salad is nothing more than shredded turkey under a satay-like sauce of peanut butter, chile bean and Chinese vinegar, with some shredded lettuce and chopped cucumbers. It’s gloriously wolfable and easy as well.

Bang Bang Turkey

NYT Bang Bang Turkey salad: shredded turkey under a satay-like sauce of peanut butter, chile bean and Chinese vinegar, with some shredded lettuce and chopped cukes

This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong Going into it when you have no hope is sometimes just what you need to get to a better place

Dijon and Cognac Beef Stew

NYT Cooking: Dijon & Cognac Stew This rich, comforting stew was brought to The Times by Regina Schrambling

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